Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded...

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Autores principales: J.Y.M. Choy, A.T. Goh, G. Chatonidi, S. Ponnalagu, S.M.M. Wee, M. Stieger, C.G. Forde
Formato: article
Lenguaje:EN
Publicado: Elsevier 2021
Materias:
Food texture
Oral processing behaviour
Bolus particle size
Bolus surface area
Salivary α–amylase
Glycemic response
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Acceso en línea:https://doaj.org/article/63fe4d86596c4635aaa9058d59995554
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https://doaj.org/article/63fe4d86596c4635aaa9058d59995554

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